I was talking with Erin Marie this weekend and we thought it strange (not really-great minds think alike) that we have similar Buffalo Wing receipes. So I thought I would share (I know these are Kevin Michael’s favorites!)
Enjoy (hit more for receipe).
2 quarts canola oil or crisco
3 1/2 pounds chicken wings, cut into three pieces, wing tips reserved for another use
1/2 stick (4 tablespoons) unsalted butter
1 cup Franks Red Hot sauce
2 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons cayenne pepper
Blue Cheese Dressing, recipe follows
Heat oil to 400 degrees F in a deep fryer or a medium stockpot. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain.
While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat and keep warm until ready to use.
When the first batch of wings finishes cooking, transfer to an airtight container. Add half of the sauce and cover tightly. Shake container to fully coat wings in sauce. Serve immediately with Blue Cheese Dressing and celery sticks. Repeat with remaining wings and sauce.
Blue Cheese Dressing:
2 ounces blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
1/4 lemon, juiced, or to taste
Coarse salt and freshly ground pepper
In a small bowl, combine blue cheese, buttermilk, sour cream, mayonnaise, lemon juice, salt, and pepper. Stir to combine.
Yield: 1 cup